Ingredients

• 1 kg tomatoes
• 1 cup (240ml) water
• ¼ cup (50g) sugar
• 1 teaspoon kashmiri red chilli powder
• salt to taste
• ¼ cup (60ml) white vinegar

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. Roughly chop the tomatoes.
2. Add them in a pressure cooker along with 1 cup of water. Now pressure cook till 3 whistles and let them cool down completely.
3. Puree them into a fine pulp with the help of a mixer grinder or a hand blender.
4. Run the pulp through a sieve to avoid any seeds and unwanted fiber.
5. Let the pulp simmer on medium heat while stirring it occasionally for 8-10 minutes. It will reduce in size.
6. Now add the sugar, red chili powder, salt and mix well.
7. Let it simmer on low-medium flame till it thickens.
8. To test if its done, take some sauce on a plate and tilt the plate a little, if there is water then cook for some more time. Do not over cook the ketchup, as it will thicken once it cools down.
9. Cool down completely. Sore in a clean and dry bottle or container for upto 6 months in the refrigerator.

Recipe Notes

• Use red and juicy tomatoes for this tomato ketchup recipe
• You can adjust the sweetness and salt as per your taste.
• Do not over cook the ketchup, as it will thicken once it cools down.

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